Vegan Cucumber Avocado Lime Salad
Cool, creamy, and bright with citrus, this salad is the kind of dish that disappears fast at any table. Ripe avocado and crisp English cucumber are a natural pairing, and a simple whisked dressing of fresh lime juice and extra-virgin olive oil ties everything together without any fuss. Torn cilantro adds a herby lift, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. Every ingredient here is entirely plant-based, so there's no need to scrutinize labels or swap anything out — it's effortlessly clean from start to finish. The key technique is folding the avocado in gently rather than stirring aggressively, which keeps those chunks intact and gives each bite a luscious, buttery texture. This one is best served right away while the cucumber is still crisp and the avocado is fresh, making it a perfect last-minute side for tacos, grain bowls, or anything coming off the grill.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ¼ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, olive oil, sea salt, and black pepper until combined.
- 2
Add the sliced cucumber to the bowl and toss to coat evenly in the dressing.
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